Low-Fat Carrot Cake Muffins

This is adapted from a recipe I had, which used oil for the fat/moisture content.  I found comments online for other recipes for carrot cake, which substituted yoghurt for the oil, and I think it works very well!  I have also seen comments which say that the sugar can be replaced with an equivalent amount of Splenda, if required.

  • 450g (2 cups) Caster Sugar
  • 250ml Low Fat Yoghurt (Plain or Vanilla)
  • 4 Eggs
  • 2tsp Vanilla Extract
  • 350g (2 cups) Plain Flour
  • a Pinch of Salt
  • 1tsp Baking Powder
  • 1tsp Bicarbonate of Soda
  • 2tsp Ground Cinnamon (you can use less if you want)
  • 2 cups  freshly grated Carrot
  • 1 cup Chopped Pecans
  • 1 cup Raisins

In a mixer or large bowl, mix together thoroughly the sugar, yoghurt, vanilla extract and eggs.

Add the flour, salt, baking powder, bicarbonate of soda and cinnamon.

Mix thoroughly again!

Then add the grated carrots, raisins and chopped pecans.

Mix until evenly combined.

Scoop into muffin cases about 2/3 full, and bake in a preheated oven at 180degrees for about 20 mins

Cool completely, and then use the Cream Cheese Frosting to cover if you want.

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